Ris de Veau à la Financière

Sweetbreads in a Crust

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 4 pairs veal sweetbreads or 6 pairs of lamb sweetbreads

Method

  1. Blanch sweetbreads and braise as in Madère recipe.
  2. To make quenelles, melt pound butter in small skillet. Stir in flour. Cook 3 minutes without browning. Add salt, pepper, paprika, and a drop of red food coloring to